Cucumber Dill Hummus
Vegan, GF
Happily serves 4
ALL ORGANIC INGREDIENTS
2 cups Garbanzo Beans or butter beans, rinsed and drained
2 springs fresh Dill (washed, stems removed) or 1 TBSP dried dill
1 Cucumber (washed, skin on, roughly chopped)
½ tsp Sea Salt
2 TBSP Lemon or Lime Juice
1 TBSP Hemp Seed Oil
2 TBSP Tahini
1 Garlic Clove
Put all ingredients in a food processor or blender and pulse/blend until smooth
Chipotle Sauce/Dressing
GF, Refined Sugar Free, Vegan
Happily serves 2
ALL ORGANIC INGREDIENTS
1 TBSP Tahini (can sub Sunflower butter)
1 TBSP Hemp Seed oil
2 Garlic cloves, crushed
1 TBSP Coconut Aminos
1 tsp chili powder
½ tsp Chipotle powder
½ tsp Cayenne
¼ tsp Sea salt
Mix all ingredients together. Can be used as a salad dressing or over stir fry and quinoa. Great Sauce for lettuce wraps!
OR:
Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.
ALL ORGANIC INGREDIENTS
1 TBSP Tahini or Almond butter
1 TBSP Coconut oil, melted
Zest of 1 Orange or Lime
2 garlic cloves, crushed
1 tsp garma masala
¼ tsp Cardamom
Optional: 1 TBSP Nutritional yeast
Optional: 1 TBSP Coconut Aminos to thin if you aren’t baking kale and just want a salad dressing.
Preheat oven at 275 degrees.
Prepare baking stone with parchment paper.
Mix all the ingredients together until smooth.
In a large bowl, pour the dressing over the chopped kale.
Mix the dressing into the kale thoroughly, spread evenly on baking stone.
Make sure the leaves aren’t overlapping, this prevents sogginess.
Bake for 15 minutes and rotate pan.
Bake for another 15 minutes, check for crispness.
If the chips aren’t crisp yet, rotate again and bake for 5-10 minutes more.
Allow the chips to cool for about 5 minutes before serving.